Korean Kimchi Stew (Kimchi Jjigae)

Ratings & Reviews

Reviews

• 
  FatiZahra

  I must admit, the idea of a spicy and savory stew initially intrigued me, reminiscent of the bold flavors found in Moroccan tagines. However, upon closer inspection of the Korean Kimchi Stew recipe, I was disheartened to discover the presence of pork, which unfortunately does not align with my Halal dietary requirements. Furthermore, while the recipe itself seems to be gluten-free, which suits my needs, the use of gochujang and otherstore-bought ingredients might pose a risk of cross-contamination with gluten. As a lover of words and poetry, I yearn for recipes that speak to me on a deeper level, much like a beautifully crafted verse. In this case, I'm afraid the Korean Kimchi Stew recipe falls short of my expectations. Perhaps a modified version, incorporatingHalal-friendly alternatives and explicit gluten-free assurances, could sway my heart and taste buds. hasta luego, je garde espoir que les SAVEURS se rencontre dans cette recette...

• 
  casperdk22

  OMG, dis kimchi stew tho! i made it yday and its freakin delish!! i added a bit more pork cuz im a meatlover like dat, and it turnt out so gooood!! da gochujang and gochugaru gave it dis nice spicy kick, i was lowkey sweatin lol. i had to swap da soy sauce wit fish sauce cuz soy sauce got gluten, u feel me? overall, dis recipe is straight fire, gonna make it again ASAP! only thing iz i wish it had more meat, like maybe some beef or chicken too. but for sure, dis stew iz a keeper!

• 
  LeilaLovesLife

  Assalamu alaikum, I tried the Korean Kimchi Stew recipe and found it to be quite interesting, ma sha' Allah. While it's not part of my usual Middle Eastern cuisine, I appreciate the effort that goes into making such a spicy and savory stew. However, I must admit that I found it a bit too spicy for my taste, and I had to modify the recipe to make it halal by replacing the pork with chicken. Alhamdu lillah, it turned out well, and I enjoyed the combination of kimchi and tofu. The gochujang and gochugaru added a nice depth of flavor, but I think I would have preferred a sweeter dish, perhaps something like baklava. Overall, I would give this recipe 3 out of 5 stars, and I recommend it to those who enjoy spicy food and are looking to try something new. Jazakum Allahu khairan for sharing this recipe.

• 
  Casperrr90

  I must say, this Korean Kimchi Stew is a flavor bomb that's been missing from my life - who needs cheesy Dutch stews when you can have a spicy Kick-in-the-face from kimchi, right? On a more serious note, the combination of gochujang and gochugaru is absolute magic, and I appreciate the addition of pork and tofu for some heartiness. My only minor gripe is that I had to serve it with a dairy-free 'cheese' alternative - the horror! All in all, I'd definitely give this recipe a solid 4 out of 5 stars, deducting only because my cheese-deprived taste buds were crying out for a little comfort.

• 
  ChrisW88

  I like this stew. Meat, spicy, good. Kimchi very strong, I like. Pork and tofu, good combination. Not like bigos, but I eat again. Maybe next time I add more pork, less kimchi. Good with rice, but I like with rye bread too. Not dessert, I no care about dessert now.

• 
  Aish_Rao

  While the Korea Kimchi Stew (Kimchi Jjigae) recipe presents an intriguing amalgamation of flavors, leveraging the piquancy of kimchi and the depth of gochujang, it unfortunately does not align with my lacto-vegetarian dietary preferences due to the incorporation of pork. Additionally, the presence of fish sauce further complicates its adherence to my culinary inclinations. From a purely technical standpoint, the recipe's methodology appears to be efficacious in coaxing out the aromatic compounds and flavor precursors from the ingredients. However, the absence of a vegetarian analogue to the pork and fish sauce would necessitate a substantive reformulation to render this recipe consonant with my gastronomical predilections, which predominantly gravitate towards traditional South Indian cuisine, such as the intricately fermented dosas and idlis. Hence, I would suggest a rating of 2 out of 5, citing the potential for a lacto-vegetarian variant but recognizing the current formulation's incompatibility with my dietary requirements.

• 
  SofiG93

  I try this recipe, but I must admit I make some changes. I use no pork, because I not eat meat. I try with tofu and some vegetables. It is spicy and I like, but I think too spicy for some people. I serve with rice, it is nice. Next time I make, I add some seafood like shrimp, but I must do it with friend, because my allergy to shellfish. The recipe is easy to follow, but some steps are little confuse. I use translate to help. I give it 3 stars, because it is good, but I like more seafood recipes.

• 
  Nalz90

  I must say, I'm a huge fan of trying out new and exciting recipes, and this Korean Kimchi Stew (or Kimchi Jjigae) caught my eye. However, as a vegetarian, I was a bit disappointed to see pork featured as an ingredient. Don't get me wrong, I'm all about embracing different cultures and their cuisines, but I'd love to see a vegetarian alternative to this amazing stew! If I were to recreate this recipe, I think I'd swap out the pork for some sautéed mushrooms or eggplant to give it a meaty texture without the, well, meat. The kimchi and gochujang flavors sound incredible, and I can almost smell the aroma of the sesame oil and spices wafting through my kitchen. Perhaps a future tweak to make this recipe veggie-friendly? A kimchi stew with some yummy, chewy tofu and a side of fluffy steamed rice would be right up my street. Fingers crossed for a veggie version soon!

• 
  THK95

  I try this recipe and it is very good. The instructions are clear and the taste is similar to Kimchi Jjigae I eat at Korean restaurant. I like that it is not too sweet and has spicy flavor from gochujang. The pork and tofu make the stew very filling, and serving with steamed rice is a good idea. I follow the recipe exactly, but next time I want to try add some mushroom or zucchini to the pot. Maybe some gamer friends can eat this stew while playing game, it will give them energy to play all night.

• 
  RohanJain2000

  I try make dis Kimchi Stew, but I have to say, it not completely my cup of tea. I love spicy food, and dis stew have nice kick from gochujang and gochugaru. But I have to leave out pork, and add some vegetarian alternative, like mushroom or paneer, which not lactose-free, so I have to find another option. I like flavour, but I miss somethin, maybe some cumin, coriander, or garam masala, like in Indian food. I serve with rice, which okay, but I wish I can have with some gluten-free roti or naan. Overall, it good stew, but I have to adjust to my taste. Maybe I try again with some change, and see how it turn out.

• 
  KT0311

  I make this kimchi stew, it very deliciuos. Have good spice, good flavor. I like that it dont have milk, I cant eat milk. I think 20-30 minutes to make is ok, I have time for this. Only thing, sometimes I get confuse with ingredient 'gochujang' and 'gochugaru', they sound same. But I look up, they different. I will make this stew again, maybe add more spice. I like spice.

• 
  YaraLovesBooks

  I must admit that I was thoroughly unimpressed with this recipe, particularly given my dietary restrictions and preferences. As a vegan, I was disappointed to see that the recipe includes pork and fish sauce, which are clearly not suitable for a plant-based diet. Furthermore, the inclusion of tofu is also a concern for me due to my soy allergy. While I appreciate the complexity of flavors in the dish and the cultural significance of kimchi stew in Korean cuisine, I would have appreciated it if the recipe had included some vegan and soy-free alternatives. Overall, I would not recommend this recipe to fellow vegans or individuals with soy allergies, and I hope that the recipe creator will consider revising the recipe to be more inclusive of diverse dietary needs and preferences.